November 29, 2008
Old Fashioned Bread Stuffing & Mushroom Giblet Gravy
I modified some of the recipes I found with the ingredients I could find here. The stuffing and gravy were the hit amongst the guests. The gravy was all gone during the first 20 minutes. Maybe next time around I should double the recipe.
Old Fashioned Bread Stuffing
1 loaves of oven dried bread (16 slices), cubed
1/2 pack saltines (12 pieces), slightly crushed
500 gr chicken sausage
1 cup chopped celery
1 large onion, chopped
4 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon ground sage
1 chicken bouillon cube
2 eggs, beaten
3 tablespoon butter
- In a large bowl, add oven dried bread and crumbled saltines
- Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute till transparent, 5 to 8 minutes
- Pour over bread and saltines mixture. Add stock, stir well
- Add salt, pepper, sage and chicken bouillon, mix well
- Add beaten eggs and melted butter.
- Reserve 2 tablespoon of the stuffing mixture for mushroom giblet gravy
- Pour stuffing into a greased pan
- Put the pan inside the oven roasting the turkey one hour before the turkey is done
- Bake through and golden brown, about 45 min to 1 hour
Mushroom Giblet Gravy
4 cups chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture (from above)
2 tablespoons cornstarch, diluted with 1/3 cup cold water
1 can button mushroom, sliced
3 tablespoons butter
1 hard-boiled egg, chopped finely
Salt & pepper to taste
- Bring stock and giblet to a boil. Add bouillon and reserved stuffing mixture
- Add the cornstarch liquid to the boiling stock. Cook for 5 minutes
- Saute the mushrooms till browned in butter
- Add mushroom to gravy with egg, salt and pepper to taste
- Cook for another 5 minutes
- Remove the giblets before serving with the turkey and bread stuffing
